Favourite Pumpkin Chiffon Pie

Pumpkin chiffon pie is the cloud-light cousin of the traditional Thanksgiving slice. Instead of a dense baked custard, gelatin-stabilized pumpkin gets folded with stiff egg whites and whipped cream, turning the filling into something closer to mousse than pie. The result sits tall and soft inside a graham cracker shell, with cinnamon, ginger, allspice, and nutmeg doing the heavy seasoning work.

Gelatin is the key here. It needs to dissolve completely in the warm pumpkin mixture before chilling, otherwise you end up with rubbery streaks. Chill the base only until it mounds slightly, then fold in the whites and cream while the mixture still has give.

Pro Tips

• Beat egg whites in a spotlessly clean bowl, any trace of yolk or fat will keep them from reaching stiff peaks.
• Fold gently with a spatula in a J-motion. Stirring or whisking deflates the airy structure that gives chiffon pie its lift.
• Catch the pumpkin mixture at the right stage of setting, too loose and the filling weeps, too set and you can’t fold without breaking the whites.
• Use a deep graham cracker crust, the filling mounds high and a shallow shell will overflow.

Variations

• Swap the graham crust for a gingersnap or pecan shortbread base for more spice depth.
• Add a splash of dark rum or bourbon to the pumpkin base for grown-up holiday flair.
• Top with toasted pecans and shaved dark chocolate instead of plain whipped cream.